In the Kitchen

In The K tchen Fresh & Flavorful

Black Bean Salad

Ingredients 1 15 oz. can black beans, rinsed and drained ¼ can corn niblets 1 cup halved cherry or grape tomatoes 1 cup chopped red bell pepper ½ cup chopped red onion ½ cup chopped cilantro

Juice of 1 ½ limes 1 tablespoon olive oil 1 teaspoon kosher salt ½ teaspoon chili powder ¼ teaspoon ground cumin 1 large avocado pitted, peeled, and chopped PreparationIn a large bowl, combine black beans, corn, tomatoes, red pepper, onion, cilantro, lime juice, olive oil, salt, chili powder, and cumin. Stir to combine. Gently stir in the avocado and season with additional salt, if necessary, before serving.

Beet Feta Salad

Ingredients

Salad 2 beets, cooked and sliced 4 oz. baby spinach ½ cup cashews, roasted ¼ cup dried cranberries 2 oz. goat cheese

Dressing ¼ cup olive oil 2 tablespoons honey 2 tablespoons lemon juice freshly squeezed

Preparation

In a bowl, combine baby spinach, sliced cooked beets, roasted cashews, and dried cranberries. Prepare the dressing by mixing the ingredients until combined. Pour the salad dressing over the beet salad until beets are coated and mix. Top with feta before serving.

Fresh Quinoa Salad

Ingredients

Salad 1 English cucumber, diced 2 cups cooked quinoa, cooled ½ cup diced red onion ½ cup crumbled feta cheese 1/3 cup roughly-chopped fresh basil leaves

Vinaigrette ¼ cup olive oil 2 tablespoons apple cider vinegar or red wine vinegar 1 tablespoon fresh lemon juice ½ teaspoon Italian seasoning, homemade or store-bought Pinch of salt and black pepper

Preparation

To prepare the vinaigrette: whisk all the ingredients together until combined. Set aside. To make the salad: toss the salad ingredients together. Dress with vinaigrette before serving.

Crunchy Rainbow Salad

Ingredients

Salad 8 oz linguini, cooked 2 cups thinly sliced sweet peppers 1 ½ cups shredded carrots 2 cups shredded cabbage ¼ cup minced fresh cilantro ½ cup sliced scallions

Dressing 3 tablespoons creamy peanut butter 2 tablespoons honey ¼ cup soy sauce 2 tablespoons rice vinegar 2 tablespoons sesame seeds 2 tablespoons sesame oil PreparationTo prepare the dressing, whisk all the dressing ingredients until smooth. Set aside. To prepare the salad, combine all the salad ingredients in a large bowl. Before serving, pour dressing over salad and toss to combine.